Spaghetti with bottarga is a first course with an intense and special flavor. An easy and quick recipe, customizable, but perfect for any occasion.
While the pasta is cooking, sauté the slightly crushed garlic in its skin with the finely chopped shallot in 2-3 tablespoons of oil.
Grate the bottarga in the desired amount. When the spaghetti is cooked, drain it, reserving some cooking water, and transfer it to the pan with the oil.
Toss the spaghetti for a few moments, sprinkle with the grated bottarga, mix quickly, and add a splash of cooking water if necessary.
Finish with more bottarga shavings to taste and serve immediately.
Italia, Sardegna
| Energy (kcal) | 344.24 |
| Carbohydrates (g) | 65.35 |
| of which Sugars (g) | 1.98 |
| Fat (g) | 3.68 |
| of which Saturates (g) | 0.76 |
| Protein (g) | 15.72 |
| Fiber (g) | 1.53 |
| Sale (g) | 0.15 |
